Barbara, the recipe you linked is almost identical to the oatmeal stout gingerbread recipe from
Claudia Fleming at Gramercy Tavern. This one has sugar sprinkled on top and is baked in a bundt pan.
What I have found is that if you use the 3/4 cup of oil, you get a very greasy cake.
However, if you reduce the oil to 1/2 cup or even a tablespoon or so less, that effect is gone. The result is that the cake rises a whole lot more and you will need a bigger pan to bake it in.
I use either Rich's home brewed oatmeal stout, Ipswich Oatmeal Stout or Sam Adams Chocolate Stout.
Here is my version-
* Exported from MasterCook *
Oatmeal Stout Gingerbread
Recipe By :Claudia Fleming, Gramercy Tavern
Serving Size : 12 Preparation Time 1:30
Categories : Cakes Desserts
Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Oatmeal Stout
1 Cup Unsulphured Molasses
1/2 Tablespoon Baking Soda
3 Large Eggs
1/3 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar
1/2 Cup Grapeseed Or Vegetable Oil
2 Cups All-Purpose Flour
2 Tablespoons Ground Ginger
1 1/2 Teaspoons Baking Powder
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Freshly Ground Nutmeg
1/8 Teaspoon Ground Cardamom
1 Tablespoon Fresh Ginger Root -- grated
Preheat oven to 350°F.
Grease a 9x5" loaf pan, line it with parchment paper and grease the paper.
In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add baking soda. Allow to sit until the foam dissipates. (large pan is to allow room for the foam)
In a bowl, whisk together the eggs and sugars. Add the oil and whisk to combine.
In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
Combine the stout mixture with the egg mixture, then add the liquid to the flour mixture, half at a time. Take care not to over mix. Pour the batter through a sieve to get rid of any flour lumps (I did not do this, had no lumps).
Add the fresh ginger and stir to combine.
Pour the batter into the prepared pan and bake for 1 hour. Do not open the oven until the gingerbread is almost done, or the center might fall slightly.
Cool in the pan, then turn out, peel off the paper and serve.
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Per Serving (excluding unknown items): 155 Calories; 2g Fat (8.9% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 240mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates.
NOTES : The original recipe called for 3/4 cup of oil. I reduced the amount of oil to 1/2 cup. This produced a much less greasy cake, but it also rose a lot more! So, it will no longer fit into a 9x5 loaf. It will fit into a 4 x 13 pullman pan.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
